Peanut Butter Filled Chocolate Cookies

• portionen: makes 22 to 24 cookies

Zutaten

FOR THE FILLING

½ cup (170 grams) creamy peanut butter (works best with a smooth, processed nut or seed butter)

½ cup (80 grams) confectioners' sugar

Two pinches of flaky sea salt

FOR THE COOKIE

½ cup (115 grams, or 4 ounces) unsalted butter (at room temperature for a mixer; cold is fine for a food processor)

½ cup (100 grams) granulated sugar, plus more to coat cookies

½ cup (10 grams) packed dark-brown sugar

¼ cup (65 grams) creamy peanut butter

1 large egg

1 teaspoon vanilla extract

½ teaspoon kosher salt

½ cup (55 grams) Dutch-process cocoa powder (If you don't have Dutch-process cocoa and want to use natural (i.e., any American brand, such as Hershey's, or one labeled as natural), you can do so here and use the more standard ½ teaspoon baking soda instead of 2 teaspoons baking powder; it simply makes a lighter-colored cookie)

2 teaspoons baking powder

1⅓ cups (175 grams) all-purpose flour notes

Anweisungen

MAKE THE FILLING

Line a small tray or plate with parchment paper. In a medium bowl, mix the peanut butter, confectioners' sugar, and salt with a fork; it's a little messy, but it will come together. Once it's evenly mixed, use a teaspoon measure to scoop heaped teaspoons of filling into little balls. Spread them out on the prepared tray. Once you've used all the filling, put the tray in the freezer, and leave it there while you make the cookie dough.

MAKE THE COOKIE DOUGH

Heat the oven to 375°F (190°C).

Beat the softened butter with the sugars and peanut butter until they're creamed together.

Add the egg, vanilla, and salt, and beat until everything is combined.

Sift in the cocoa and baking powder, beat to combine everything, add the flour, and mix until the flour disappears.

ASSEMBLE THE COOKIES

Place 1 to 2 tablespoons of additional granulated sugar in a small bowl.

Line a large baking sheet with parchment paper.

Take a scoop of cookie dough that's just shy of 2 tablespoons (a #40 scoop holds 1¾ tablespoons and is perfect for this), and place it in the palm of your hand.

Flatten it with your fingers. Take a ball of peanut-butter filling from the freezer, place it in the center of the dough, wrap the chocolate dough around it, and roll it in your palms until it's smooth.

Roll it in the granulated sugar to coat, place it on your prepared baking sheet, and gently flatten the cookie, just slightly, with your fingers.

Repeat with the remaining dough and filling.

Bake the cookies for 8 to 10 minutes. This is going to seem like very little time, and the cookies are definitely going to look underbaked, but remember that we are just baking a thin outer shell of a cookie (the center doesn't need to be baked), and this does not take long.

Let the cookies rest and set up on the baking sheet for 5 minutes before transferring them to the cooling rack to cool to room temperature.

Notizen

From: ‘Smitten Kitchen Keepers’ by Deb Perlman

To store: These cookies will keep at room temperature in an airtight container for 1 week.